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    You are here: Home / RandomPosts / Gobi Manchurian

    Gobi Manchurian

    February 1, 2022 by Sharmilee J 52 Comments

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    Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce. Gobi Manchurian is simple to make at home and tastes heavenly that the family comes for more.  Gobi Manchurian recipe explained with step by step pictures and video.

    gobi manchurian recipePin

    Gobi Manchurian Recipe presented here is a perfect restaurant style recipe with easily available ingredients.Enjoy Gobi Manchurian on special occasions like Birthdays, Anniversary, parties and get together.

    Table of Contents
    1 About Gobi Manchurian
    2 Gobi Manchurian – Restaurant Style
    3 Gobi Manchurian – Saucy or Dry or Gravy?
    4 Ingredients
    5 📖 Recipe
    6 How to make Gobi Manchurian
    7 Expert Tips
    8 Variations
    9 Serving & Storage Suggestions
    10 FAQs
    11 Gobi Manchurian Dry

    About Gobi Manchurian

    Gobi Manchurian is a popular fast food and a side dish that is relished by all for its taste. Gobi is Cauliflower in English, Manchurian is an Indo Chinese cuisine saucy preparation of a dish. Manchurian get well with gobi, chicken, mixed vegetables, baby corn, paneer, mushroom and lot more.  Of them Gobi Manchurian is made commonly because of the availability of gobiin lots, taste, affordability and easiness to make.

    Gobi Manchurian – Restaurant Style

    I always love recreating restaurant style dishes for multiple reasons. Firstly, we can enjoy restaurant like food at home whenever we wish without burning our pockets often. Secondly it is lockdown on and off, when it is safe with homemade food. Thirdly for hygienic reasons – be it cleaning the ingredients or the place our food is cooked, it is more hygienic homemade.

    Above all, I love to recreate dishes which hones my culinary skills and fills my heart with a sense of achievement. I have a separate category for restaurant style dishes that approves my love for recreating the style.

    Gobi Manchurian – Saucy or Dry or Gravy?

    Gobi Manchurian at hotels is often confused as to whether it is saucy or dry or gravy. When we expect the Manchurian to be saucy, we will end up getting gravyish and sometimes dry. Although all of them are variations of Manchurian, it is better to clarify upfront while placing the order.

    Likewise, I have made 2 versions of Gobi Manchurian – Saucy and Dry.

    Saucy version is how the Manchurian has to be. However some of us like the flavours but not too saucy to taste, hence the Dry version. Enjoy cooking both the versions at home and follow the one for repeat which you prefer the most!

    The gravy version is more saucy and I do not prefer that. Incase if you like add more sauces and cornflour slurry to make the gravy more then add fried gobi for making gobi manchurian gravy.

    gobi manchurian recipePin

    Ingredients

    • Cauliflower (gobi): A medium sized flower will be good for 2 people. At India, cauliflower is available in lots during Nov – Feb when you can try various cauliflower dishes every other day. Choose cauliflower which is dense, whitish (than ivorish) and weighing heavy for its size. It is very important that we blanch cauliflower before cooking. Blanching Cauliflower:To warm water add rock salt and add cauliflower florets to it. Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.Rinse it well,drain and cauliflower is ready for cooking.
    • Sauces: I have added Chilli Sauce, Soya Sauce and Tomato Sauce for making the manchurian sauce. You can add vinegar, hot sauce, garlic sauce and skip any of the sauce based on your preferences.
    • Spring Onion, Garlic: Spring Onion adds to the taste & flavour of the Manchurian. Do not skip it if you like Manchurian in restaurant style. Garlic makes the Manchurian hot & flavourful.
    • Maida (All Purpose Flour), Corn Flour: Corn flour is needed to coat the gobi& fry and to make slurry which helps to keep the Manchurian saucy & thick. Maida is needed for preparing batter which yieldsgobi crispy.In case you do not have corn flour, you can use rice flour or besan flour.
    • Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil. Olive oil and coconut oil also can be used according to user preferences.
    gobi manchurian recipePin

    More manchurian recipes

    Gobi manchurian dry

    Gobi manchurian

    Small potato manchurian

    Mushroom manchurian

    Veg balls manchurian 

    Soya chunks manchurian

    Baby corn manchurian

    If you have any more questions about this gobi manchurian do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this gobi manchurian? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Print Recipe Pin Recipe

    Gobi Manchurian

    Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce. Gobi Manchurian is simple to make at home and tastes heavenly that the family comes for more.  Gobi Manchurian recipe explained with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 medium sized cauliflower cut into small florets
    • 1 tbsp spring onion green part
    • oil to deep fry

    For the batter:

    • 3 tbsp maida
    • 3 tbsp cornflour
    • 1/2 tsp pepper powder
    • water as needed
    • salt to taste

    For the manchurian sauce:

    • 1 tbsp oil
    • 1/2 tbsp garlic finely chopped
    • 1/2 tbsp spring onion white part
    • 1 tsp spring onion green part
    • 1 tsp chilli sauce
    • 1/2 tsp soya sauce
    • 2 tbsp tomato sauce
    • 1/2 tsp pepper powder
    • 1/4 tsp sugar
    • 1/4 cup water
    • salt to taste

    For cornflour slurry:

    • 1 tsp corn flour
    • 2 tbsp water

    Instructions

    • To warm water add rock salt. Add cleaned cauliflower florets to it.
    • Set aside for 10 mins and remove the cauliflower. This is to ensure there are no worms. Rinse it well, drain and set aside.
    • To a mixing bowl add the ingredients listed under 'For the batter' mix well.
    • Then add water little by little to make a slightly runny batter. The batter should be slightly runny.
    • Add cleaned cauliflower florets and mix it well until it has a thin coating.
    • Deep fry in medium flame until golden and crisp.
    • Drain and set aside. Repeat to finish.
    • Heat oil in a pan – add garlic,spring onion white part, saute until golden then add 1 tsp spring onion green part, give a quick saute.
    • Add all the sauces along with salt,sugar and pepper powder mix well.
    • Add 1/4 cup water mix it well. Let the sauce boil for a minute.
    • Now mix cornflour with water to make a slurry, add it to the sauce.
    • Cook until slightly saucy and thick. Now add fried gobi. Toss well.
    • Add 1 tbsp spring onion mix well and switch off.
    • Serve Gobi Manchurian hot!

    Video

    YouTube video player

    Notes

    • Deep fry in medium flame to get crisp gobi.If the flame is low while deep frying, the gobis will drink more oil.
    • While deep frying gobis tend to stick to each other, be gentle and careful while breaking it.Else you can break it after frying also.
    • For the restaurant flavour its a must to add the sauces.
    • Onion and capsicum are not usually added in authentic restaurant style gobi manchurian but if you like you can add it.
    Nutrition Facts
    Gobi Manchurian
    Amount Per Serving (75 g)
    Calories 351 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 12g
    Sodium 6085mg265%
    Potassium 963mg28%
    Carbohydrates 38g13%
    Fiber 7g29%
    Sugar 8g9%
    Protein 8g16%
    Vitamin A 536IU11%
    Vitamin C 142mg172%
    Calcium 82mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    How to make Gobi Manchurian

    1.To warm water add rock salt.

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    2.Add cleaned cauliflower florets to it.Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.

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    3.Rinse it well,drain and set aside.

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    4.To a mixing bowl add the ingredients listed under ‘For the batter’ mix well.

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    5.Then add water little by little to make a slightly runny batter.

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    6.The batter should be slightly runny.

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    7.Add cleaned cauliflower florets and mix it well until it has a thin coating.

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    8.Deep fry in medium flame until golden and crisp.

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    9.Drain and set aside. Repeat to finish.

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    10.Heat oil in a pan – add garlic,spring onion white part, saute until golden then add 1 tsp spring onion green part, give a quick saute.

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    11.Add all the sauces along with salt,sugar and pepper powder mix well.

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    12.Add 1/4 cup water mix it well.

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    13.Let the sauce boil for a minute.

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    14.Now mix cornflour with water to make a slurry, add it to the sauce.

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    15.Cook until slightly saucy and thick.Now add fried gobi.

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    16.Toss well.

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    17.Add 1 tbsp spring onion mix well and switch off.

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    Serve hot!

    gobi manchurian recipePin

    Expert Tips

    • Deep fry in medium flame to get crisp gobi.If the flame is low while deep frying, the gobis will drink more oil.
    • You can air fry / bake thegobis as well instead of frying
    • While deep frying gobis tend to stick to each other, be gentle and careful while separating it.Else you can break it after frying also.
    • For the restaurant flavour it is a must to add the sauces.
    • Onion and capsicum are not usually added in authentic restaurant style gobimanchurian but if you like you can add it.
    • If there is any leftover batter, you can coat with available vegetables and fry them
    • You can save sometime by preparing sauce whenever you have time and use it later (next day).

    Variations

    • You can replace maida with wheat flour too.
    • You can tawa roast the gobi instead of deep frying too but make sure its crisp, use iron flat tawa for best results.
    • You can replace red chilli sauce with green chilli sauce too.
    • You can add onion,capsicum if you like.

    Serving & Storage Suggestions

    Gobi Manchurian has to be enjoyed as is – it tastes divinely and mouth-watering. Gobi Manchurian can also be enjoyed with fried rice, jeera rice, pulao and flatbread like roti, naan and parotta. Make Gobi Manchurian to make occasions special like Birthdays, Anniversary, parties and get together. Gobi Manchurian is best when hot, however you can store up to a day and heat it while serving. 

    FAQs

    1.What is Gobi Manchurian?

    Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce.

    2.How to make Gobi Manchurian?

    • .Blanch cauliflower
    • Prepare maida, cornflour batter and toss the cauliflower with batter.
    • Deep fry the cauliflower.
    • Prepare the manchurian sauce by mixing all sauces, spices and spring onion.
    • Toss the fried cauliflower in the manchurian sauce and enjoy hot!

    3.What are the substitutes for soy sauce?

    You can use vinegar, aminos as substitute to soya.

    4.Is there any alternative for corn flour?

    You can use rice flour, besan flour as well if you do not have corn flour

    5.Can I substitute maida / all purpose flour with whole wheat flour?

    Yes it is a healthier option and matches closely in taste as well.

    gobi manchurian recipePin

    Gobi Manchurian Dry

    Gobi Manchurian Dry is my fav starter…Gobi Manchurian is a very popular Indo-Chinese starter.I am not a big fan of manchurian dishes but prefer the dry crisp version than the saucy versions

    Gobi Manchurian RecipePin

    I have already posted a saucy version of Gobi Manchurian so this time its the crisp dry version of Gobi manchurian.I have tasted this crisp version of Gobi manchurian in few restaurants and loved it so thought to recreate the same at home.Hubby loves manchurian dishes so much, he loves it as a starter or as a sidedish for fried rice.

    Check out more manchurian recipes already posted :

    • Gobi Manchurian Gravy
    • Baby Corn Manchurian, Baby Corn Manchurin Gravy
    • Chilli Paneer
    • Veg Balls Manchurian
    • Mushroom Manchurian
    Gobi Manchurian RecipePin

    Ingredients

    Gobi(Cauliflower)  florets – 1 cup(around 20 florets)
    Oil – to deep fry
    Water – to parboil gobi

    For the batter

    Cornflour – 2 tbsp
    Maida – 1 tbsp
    Cooking soda – a tiny pinch(optional)
    Ginger Garlic Paste – 1/2 tsp
    Pepper powder – 1 tsp
    Red chilli powder – 3/4 tsp
    Salt – to taste
    Water – as required to make the batter

    For the manchurian

    Oil – 1 tbsp
    Capsicum – 1/4 cup cubed
    Garlic – 1 tbsp chopped finely
    Big Onion – 3 tbsp finely chopped
    Soya sauce – 1/4 tsp
    Red Chilli Sauce – 1/2 tsp(optional)
    Tomato Sauce – 1 tsp
    Pepper powder – 1/4 tsp
    Salt – to taste
    Spring onions(white part)- 1 tbsp white part
    Spring onions(green part) – 2 tbsp green part

    Method

    1. Cut cauliflower into small florets and set aside.Boil water with salt, add the florets and cook for a min or 2 then switch off.This step is purely optional.
      How to make Gobi manchurian - Step1Pin
    2. Drain and set aside.In a mixing bowl – add cornflour,maida,red chilli powder,pepper powder,ginger garlic paste and salt.Add little water.
      How to make Gobi manchurian - Step2Pin
    3. Make a smooth paste, it should to thick enough to coat the veggie at the same time should be flowing too.Now dip the Gobi florets in the batter and deep fry them.Do not overcrowd, turn over and fry evenly.I did in batches,
      How to make Gobi manchurian - Step3Pin
    4. Drain in tissue and set aside.Heat oil in a pan – add garlic and spring onion white part, fry for a minute then add onion capsicum, fry till slightly golden.
      How to make Gobi manchurian - Step4Pin
    5. Then add the sauces along with freshly ground pepper powder.Add required salt.Finally add the fried Gobi pieces.
      How to make Gobi manchurian - Step5Pin
    6. Give a toss.Finally add spring onion green part and give a quick mix.
      How to make Gobi manchurian - Step5Pin

    Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy.

    My Notes

    • I usually parboil Gobi s and then tawa toast it.But if you are deep frying no need to parboil, I do it to get rid of worms if any.Do not overcook, it should only be slightly soft.
    • Don’t skip spring onions as it gives a nice flavour.
    • Adding onions and capsicum is optional, you can skip that too.
    • Using freshly ground pepper gives nice flavour to manchurian dishes.
    • Always serve hot as it may turn soggy when resting time is given.
    • Make sure not to saute the veggies for a long time as the veggies need to be crunchy.
    • Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
    • I did not use any red color, if you prefer add it to the batter.
    Gobi Manchurian RecipePin

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    Filed Under: capsicum recipes, Chinese Recipes, Gobi Recipes, Manchurian Recipes, RandomPosts, Recent Posts, Sides

    Reader Interactions

    Comments

    1. Mahimaa's kitchen

      April 11, 2009 at 5:41 pm

      why did you remind me of this wonderful dish! it’s my fav… and i want to have it right now. looks soooo good.

      Reply
    2. Priya Sriram

      April 12, 2009 at 1:59 am

      This version of gobi is really simple and looks completely delicious! Good one Sharmilee.. 🙂

      Reply
    3. Cham

      April 12, 2009 at 10:46 pm

      U make me drool over ur manch!

      Reply
    4. Ramya Vijaykumar

      April 13, 2009 at 1:43 am

      Simple one… Glossy Glossy Manchurians look yum… Slurp!!!

      Reply
    5. Ramya Bala

      April 13, 2009 at 2:30 am

      MY fav too 😉 only difference is tat I add ketchup too 🙂

      Reply
    6. sharada

      April 13, 2009 at 3:53 am

      The manchurian looks good & simple to prepare also.

      Reply
    7. Chitra

      April 13, 2009 at 10:39 am

      Me too tried GM in a similar way, but didnt add the color.Looks colorful and yummy!!first time here, lovely space u have.DO visit mine at ur free time:)

      Reply
    8. Trupti

      April 13, 2009 at 3:54 pm

      Sharmilee Gobi manchurian looks delicious.. one of my fav chinese dish thanks for sharing this recipe

      Reply
    9. Madhumathi

      April 13, 2009 at 6:20 pm

      All time fav dish!Looks very yummy!

      Reply
    10. Prathibha

      April 14, 2009 at 4:15 am

      Even my favourite indo-chinese food…n yours look yummy…

      Reply
    11. Pavithra

      April 14, 2009 at 9:57 pm

      My favourite dish…..Mouthwatering

      Reply
    12. n33ma

      April 14, 2009 at 11:00 pm

      Absolutely divine!

      Reply
    13. Laavanya

      April 15, 2009 at 4:49 pm

      I can never get enough of this.. looks so tempting.

      Reply
    14. Le @HC

      April 16, 2009 at 6:04 am

      Looking at this manchurian that i prepare occasionally though our fav, is heart warming. Sometimes i use sambal oleak – chilli paste found in asian stores for this recipe.

      Reply
    15. Pooja

      April 17, 2009 at 10:09 pm

      Love manchuria with any veggie..your looking yummy and simple..

      Reply
    16. niren kumar

      May 28, 2012 at 5:20 am

      We tried this tasty gobi manchurian.We had a lovely combo of chinest veg fried rice & gobi manchurian of yours.Taste was amazing for both &we all enjoyed it.Thanks for sharing this wonderful dish.

      Reply
    17. Famjie Sheikh

      July 03, 2012 at 7:03 pm

      Me gonna prepare it tomorow insha allsh

      Reply
    18. sowmya lakshmi

      July 29, 2012 at 12:41 pm

      it came out very well…:-)

      Reply
    19. sahna

      August 02, 2012 at 10:09 am

      thank yu so much for yummy and delicious dish…i did this dish lastnyte..and i loved it..my husband loved it so much..thank yu…keep doing the grt work…

      Reply
    20. Dhanya

      August 19, 2012 at 11:31 am

      Thank You…
      It's really a wonderful delicious dish.. 🙂

      Reply
    21. Priya

      October 25, 2012 at 2:11 pm

      nice , testy..thanks for recipe

      Reply
    22. nothing_to_do_pregy

      November 03, 2012 at 8:34 pm

      Sharnee – let me start by saying I love your blog…step by step pictures and wonderful recipes….. Thank u so much …. I tried this recipe today and loved it and my entire house also loves ur tiffin sambar…… Also for dussera I made the chocolate peda…. I cannot tell how much I love yr recipes. Right now hubby is out to buy mutton for mutton chula 🙂

      Reply
    23. Nagu Subbu

      November 06, 2012 at 7:41 pm

      Nice idea rahter than frying them in oil which takes a little longer time 🙂

      Reply
    24. meet

      November 25, 2012 at 12:08 am

      Thanks.I tried it and every one appreciated it so much

      Reply
    25. babitha jy

      December 20, 2012 at 10:12 am

      Looks deleciouss……….going to try it today……:-)

      Reply
    26. snaveena madhan

      February 24, 2013 at 8:33 pm

      scrumptious and mouthwatering… when i tried this recipe,cauliflower which i fried was not crispy,even i followed the same steps for marinating.Please help me out …

      Reply
    27. Sujatha Sivakumar

      March 29, 2013 at 12:20 pm

      Thank you Sharmi. I have tried this recipe twice and both times it has turned out extremely well. The step by step method is very good. You are wonderful in writing, posting the pictures.

      Reply
    28. Karan Fagne

      April 20, 2013 at 4:07 am

      wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe

      Reply
    29. Teena Mary

      April 25, 2013 at 4:46 pm

      wow…absolutely delicious looking!! I really feel like eating your fried rice & manchurian right now 😉

      Reply
    30. mona patel

      May 31, 2013 at 1:15 pm

      wow.. very yummy looking . so nice..

      like this also

      recipe of vegetable manchurian dry with gravy

      Reply
    31. yesha martin

      June 19, 2013 at 4:11 pm

      how do you grill florets in oven?

      Reply
      • SHARMILEE J

        June 19, 2013 at 4:35 pm

        Please check my grilled gobi post for more details

        Reply
    32. Pavithra

      December 17, 2013 at 6:39 am

      Hi Sharmi

      Can we use whole wheat flour instead of Maida & besan instead of corn flour ?

      Reply
      • SHARMILEE J

        December 17, 2013 at 2:08 pm

        No no…wheat flour isnt a substitute here…May be try half and half of rice flour and maida

        Reply
      • Pavithra

        December 17, 2013 at 3:29 pm

        Thank you Sharmilee. Is there a substitute for corn flour?

        Reply
      • SHARMILEE J

        December 18, 2013 at 2:38 pm

        Try rice flour….not really sure of the outcome but give a try and see

        Reply
    33. Swathi V

      January 30, 2014 at 1:54 pm

      Hi.. is there any other substitute for soya sauce and tomato sauce .. ? pls reply

      Reply
      • SHARMILEE J

        January 30, 2014 at 1:55 pm

        No I dont recommend any substitute for soya and tomato sauce as it will totally change the flavour.

        Reply
      • sreeramy

        March 28, 2014 at 12:27 am

        which brand tomato sauce u use?

        Reply
      • SHARMILEE J

        March 28, 2014 at 2:10 am

        I use Kisan / Maggi

        Reply
    34. Swathi V

      February 01, 2014 at 8:23 am

      k thank u.

      Reply
    35. Chandra M

      February 08, 2014 at 2:41 pm

      hello mam. i prepared this manchurian. really yummy.

      Reply
    36. j

      February 21, 2014 at 7:32 pm

      For those who like their gobi manchurian dry and crisp, fry your gobi once b4 and once right b4 adding it to your gravy…(and pls exercise after this indulgence)

      Reply
    37. Lavina

      August 22, 2014 at 5:58 pm

      Can you please share the recipe for vegetable manchurian

      Reply
      • SHARMILEE J

        August 23, 2014 at 2:36 am

        I have already posted it : https://www.sharmispassions.com/2014/06/vegetable-manchurian-gravy-recipe.html

        Reply
    38. Aashi ayesh

      April 01, 2015 at 8:11 am

      is spring onion a must in ds recipie?

      Reply
      • SHARMILEE J

        April 01, 2015 at 11:47 am

        Yes for any manchurian spring onions give a nice chinese flavour

        Reply
    39. Mona Jha

      October 05, 2015 at 7:25 am

      Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan

      Reply
    40. Tanisha Singh

      August 06, 2016 at 6:34 am

      This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

      Reply
    41. Sindhuja

      September 09, 2017 at 1:58 pm

      Wow sharmi u r mind blowing just tried this turned out superb thank u so much I’ve tried so many recipes of urs and I totally enjoyed trying those and everything turned outo awesome :)😃😆😀

      Reply
    42. Nisha

      February 02, 2022 at 9:27 am

      Hi, I couldn’t find info abt the white ceramic pan that you have used???

      Reply
      • Sharmilee J

        February 15, 2022 at 6:05 pm

        It is from homecenter…you can check it online

        Reply

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